On special occasions why not spice things up a bit? These are some simple variations make your hot chocolate just a little more special (feel free to top with marshmallows or whipped cream if you like):
Decadent Hot Chocolate:
- 1 C whole milk
- 1/4 cup heavy cream
- 1/4 cup brown sugar
- 6 oz semi sweet chocolate
Start by chopping up the semi sweet chocolate in your food processor. Mix the milk, cream and sugar and bring to a simmer. Stir in the chocolate and allow it to melt (but DO NOT let the mixture come to a boil). Serve and enjoy.
Alton Brown’s Hot Cocoa (one of my favorite recipes from one of my favorite chefs)
- 2 cups powdered sugar
- 1 cup Dutch process cocoa
- 2.5 cups powdered milk
- 1 tsp salt (will bring out the sweetness)
- 2 tsp cornstarch (for texture and creaminess)
- 1 pinch cayenne pepper
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water. Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
- 2 cups whole milk
- 3.5 oz bittersweet chocolate
- 2 tsp brown sugar
- 1 tsp vanilla extract
- 2 tbsp your favorite spirit (kahlua, rum, sambuca)
Chop your chocolate up in a food processor. Put the milk and sugar in a saucepan and bring to a simmer. Add the chocolate and heat until melted (again, do not let this come to a boil). Add the vanilla and stir. Add the spirit little by little so you get just the right amount you like. You do not want this to taste like alcohol, you just want to enhance the flavor. If you want it a little sweeter, this is when you add a bit more sugar. Serve and enjoy.
December 25th, 2010